Friands are little cakes typically oval in shape, made with melted butter and ground almonds. Originally from France, they are quite popular in Australia – and for all good reasons. A combination of icing sugar (instead of caster sugar), egg whites (instead of whole eggs) and very little flour, makes them delightfully light, while the ground almonds keep them beautifully chewy and moist. This week, enjoy this divine dessert with orange mascarpone frosting. Continue reading
Time for something healthy. Apples, oats and cinnamon are wonderfully married together in this simple and oh-so-good-for-you wholesome treat. Need another reason to bake those delicious Apple and Cinnamon Oatcakes? An extremely easy-to-make and quick recipe. Enjoy! Continue reading
Light and fruity, this refreshing desert combines soft-textured airy sponge, ripe flavourful strawberries and silky tenderness of whipped cream. Perfect in every bite – as a highlight of an afternoon tea or a finish to a meal. Enjoy! Continue reading
Served once a year during Russian Orthodox Easter, Paskha is a traditional speciality made of cottage cheese, butter, sugar and sour cream, and molded into the form of a truncated pyramid. Enjoy a lighter cream cheese version of it, molded in individual mini-forms.
Традиционно Пасха делается в форме усеченной пирамиды из творога, масла, сахара и сметаны. Ввиду приближающегося Пасхального Воскресения, я предлагаю более “легкий” вариант (из мягкого крем-сыра и сметаны) в индивидуальном исполнении. Continue reading
This week it is time for a dessert that features one of my favourite – and always winning – duet of smooth chocolate and delicate raspberries. For other delightful varieties of this marvellous combination of taste and texture, check out Chocolate Raspberry Mousse Tart, Chocolate Raspberry Charlotte or Chocolate Raspberry Roulade recipes here in my blog. Continue reading
Probably my final blog update this year as Xmas travels will start in just a few days, and I won’t be back at my kitchen until mid-January. So I decided to make a special entry this week with a perfectly-balanced dessert that combines sweetness of white chocolate with sourness of mixed berries, making this lighter variation of a traditional moist mud cake simply irresistible. A perfect cake to celebrate the holiday season. Enjoy – and Happy holidays! Continue reading
Creamy, smooth and tangy, Lemon Curd Cheesecake is my personal “hero” this week. Its zesty lemon curd perfectly amplifies the richness and silkiness of the delicate cheesecake. Not too sweet, not too sour…just perfect! Continue reading
Another long-term blog break, but I’m back with something extremely special and absolutely superb. These Cardamom Orange Chocolate Mousse Cakes turned out to be a great success with my recent visitors. Which is not surprising given how well silky sweetness of chocolate mousse marries with zestiness of oranges and the extra mild twist that cardamom adds. Enjoy! Continue reading
More figs this week! Cheese and fruit are both popular ways of ending a meal; here, two are perfectly combined. The creamy texture of the mascarpone marries well with the sweetness of the figs and both and set off by a deliciously crunchy cinnamon shortbread. Continue reading
September in Shanghai means figs, so this week I am adding “Walnut and Fig Cake with Brandy Syrup” to my blog collection of “Syrup cakes”. A simple pleasure which is ridiculously easy to make and delightfully moist to taste. Enjoy! Continue reading
Desserts. Nothing. Else. 